I'm planning to make some strawberry wine tomorrow.
I have pectic enzyme that is 9 months old. I have read suggestions to not use any that is older than 6 months. But I've also read where it is okay up to a year.
It has been stored in a dark and cool basement since mid-September.
What is the cutoff line: 6 months or 12 months?
Thanks.
I have pectic enzyme that is 9 months old. I have read suggestions to not use any that is older than 6 months. But I've also read where it is okay up to a year.
It has been stored in a dark and cool basement since mid-September.
What is the cutoff line: 6 months or 12 months?
Thanks.